Impeccable in salads, White Egg turnips are surprisingly sweet and juicy. Roots are large, round, and bright white, and very crisp in texture. Fast growing bunching variety. Sow two or more crops in succession for heavy harvests all summer and into fall. 45-65 days.

First made available in Boston in the 1820s, White Egg turnips are extremely popular in the south but can be cultivated virtually anywhere thanks to their short growing time. This also makes them ideal for successive sowings, allowing you to stagger two or more crops throughout the spring and summer depending on the length of your growing season. White Egg turnips are a bunching variety that produces generous yields of large, round, bright white fruits each about 4 inches in diameter. Their flesh is crisp, tender, and sweet, and because they have a higher water content than other turnips, they're also surprisingly juicy.